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My wife and I have always enjoyed whole wheat bread. For many years, our favorite one has been Peter Reinhart's "100% Whole Wheat Bread" from BBA. Although a lot of my breads have 10 to 30% whole grain flour, I've really been thinking I need to be baking higher percentage whole grain breads, both for health reasons and because that's the way our taste is trending. So, I've been thinking about making Reinhart's WW bread for weeks.

Dear baking friends who joined in my challenge to create a Bread for the Knight with the Iron Hand:

YOU FILLED MY BASKET WITH 30 WONDERFUL LOAVES!!!

You thought about breads that were worthy of a famous knight from the middle ages, and, also, could please the palates of today's guests of Schlosshotel Götzenburg.

Still doing some experiments with the new cloche.

This was a delicious loaf. Actually got a shot of the crumb so thought I would post. Nothing that special.

This is the fourth recipe I have been asked to test from the upcoming Rye Bread baking book by Stan Ginsberg.  This one was much different than the first three.  It ended up being pretty simple to make and the final bread had a very tender crumb and soft crust with a nice mild tang to it.

Auguro A TUTTI Una buona giornata e vi lascio una fetta di this semplice ma straordinario dolce.

A presto, Anna

http://ilchiccoelaspiga.blogspot.it/2014/11/torta-di-mele-apple-cake-comfort-food.html

I was planning to make a "field blend #2" bread, using starter and the directions for the overnight country brown.  However, I started earlier in the morning and by the time the dough was tripled, it was very much over fermented.  I knew this because the dough was much more fragile than usual.  I could see the gluten web being fully developed as it poured/pulled out of the bucket.

Here is the pic of my other loaf for this bake, Frisian Black Bread.

While these are not perfect, at least they do not have an overpowering yeast flavor.  I increased the lemon zest by 50%, and changed the process point when it was added.  The flavor is light and subtle.

The prior formula used 3.4% compressed yeast, and took about 2 hours in bulk ferment. This formula took 3.5 hours to reach the same gas:dough ratio of 0.9, almost a doubling.

Summer is slowly on its way here in Wellington and after a recent bake I thought I would share some photos for those interested in wood fired oven baking, as an amateur baker any hints and tips from experienced bakers in this craft would be much appreciate.  After a few pizzas the bread went in, the bread pictured is a mixture of white and seeded loaves. The oven was a tad hot 260C but thought I would load it anyway.

Far from perfect, but significantly improved over last week, this week's bake is not a brick, but a bread!

Basic ingredients remained the same, BF, WW (this week Red Fife from Grist & Toll, in Pasadena), some wheat germ, farro berries (cooked, not sprouted - wanted to keep things simple), about 85% hydration, which should have been higher.